Recipe: Collards with Virginia Ham

Collards with Virginia Ham
Makes 6 servings

Serve this vegetable in a bowl with its "potlikker."

1 meaty bone from a Virginia ham or 1 pound smoked ham hocks
1 cup chopped onion
1/2 teaspoon Tabasco or hot pepper sauce
2 large cloves garlic, minced
2 pounds collard greens
2 cups dry white wine
2 tablespoons soy sauce

In a very large soup or pasta pot, place ham bone, onion, garlic, and Tabasco. Add enough water to barely cover bone. Cover and bring to a boil. Uncover pot and boil 5 minutes.

Cut tough stems from center of each collard leaf. Rinse leaves very well in cold water; then chop very coarsely. Add collards to pot along with wine and soy sauce.

Bring liquid to a simmer, then cover and lower heat. If necessary during cooking, add more water so greens don't stick to the pot. Stirring occasionally, cook 1 1/2 to 2 hours, or until collards are very tender.

Remove ham bones and meat from pot; cool, chop meat, and return to pot.

Source: The Best of Virginia Farms Cookbook and Tour Book